Mexican Pot Roast
Why You’ll Love This Recipe
This Mexican Pot Roast is a bold and comforting twist on a classic. Slow-cooked to tender perfection, it’s infused with rich spices, aromatic vegetables, and a tangy tomato-lime sauce that makes every bite irresistible. Whether you’re feeding a crowd or prepping meals for the week, this dish is hearty, flavorful, and incredibly satisfying. Plus, it’s easy to make with simple pantry ingredients!
Key Ingredients
Beef Chuck Roast – Ideal for slow cooking, it becomes tender and flavorful.
Bell Peppers & Onions – Add sweetness, texture, and color.
Tomato Sauce & Beef Broth – Create a savory, rich base.
Garlic & Spices – Bring warmth and authentic Mexican flavor.
Lime Juice – A fresh, bright finish that balances the richness.
Expert Tips
Sear the Meat: Don’t skip this step—it adds depth and locks in flavor.
Use Fresh Lime Juice : Bottled won’t give the same zesty punch.
Customize the Heat: Add diced jalapeños or chipotle peppers for more spice.
Make it Ahead: Flavors deepen over time, making it even better the next day.
Serve with: Rice, tortillas, or mashed potatoes to soak up the sauce.
Ingredients
3–4 pounds beef chuck roast
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups low-sodium beef broth
1 cup tomato sauce
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Juice of 1 lime
Salt and pepper, to taste
Instructions
- Prepare the Ingredients
Gather all your ingredients on a clean workspace. Chop the onion, slice the red and green bell peppers, and mince the garlic. Having everything prepped makes the cooking process smooth and efficient. - Sear the Beef
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast for 4–5 minutes per side until a deep golden crust forms. Remove from the skillet and set aside. - Sauté the Vegetables
In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant. This builds a flavorful base for the pot roast. - Add Remaining Ingredients
Return the seared beef to the skillet. Pour in 2 cups of beef broth and 1 cup of tomato sauce. Sprinkle in 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Add the juice of 1 lime. Stir gently to combine. - Slow Cook
Transfer everything to a slow cooker, or if using oven-safe cookware, cover the pot with a lid or foil. Slow Cooker Method: Cook on LOW for 6–8 hours.
Oven Method: Bake at 325°F (165°C) for 3–4 hours.
The roast is done when the meat is fork-tender and easy to shred. - Shred the Meat & Serve
Use tongs to remove the roast and transfer it to a cutting board. Shred the beef using two forks. Return the shredded meat to the sauce to soak up all the juices. Serve hot with rice, potatoes, or warm tortillas.
Important Notes When Making This Recipe
Use a well-marbled chuck roast for best texture.
Avoid high heat, which can dry out the beef—low and slow wins.
If the sauce thickens too much, add a splash of broth or water.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Information (Per Serving, approx. 6 servings)
Calories: 430
Protein: 38g
Fat: 26g
Saturated Fat: 9g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 620mg
Nutrition values may vary depending on portion size and specific ingredients used.*
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Brisket or bottom round can work, but chuck roast offers the best texture and flavor for slow cooking.
Can I make this in the oven instead of a slow cooker?
Absolutely. Use an oven-safe Dutch oven with a lid. Cook at 300°F for 3–4 hours.
Is this dish spicy?
No, it’s more flavorful than spicy. Add extra chili powder or jalapeños if you want more heat.
What should I serve it with?
It’s delicious with rice, mashed potatoes, tortillas, or even over polenta.
Can I make it ahead?
Yes! It tastes even better the next day, making it perfect for meal prep or entertaining.